Polenta is a dish made from corn flour or flour

Polenta - this is corn groats or flour, brewed with water and cooked in a special way. In Moldova, a similar dish is called "hominy" and add cream or cheese to it. In Italy polenta is what is served with a variety of sauces. They make her taste richer.

Polenta with sauces

First, prepare a porridge of one and a half liters of water and four hundred grams of cornmeal. It is cooked for about 45 minutes, it must be constantly stirred before absorbing the entire amount of water. Put the polenta in the tray and level it out - this must be done before it stiffens. Then it can be cut into neat slices. Pepper sauce: heat up the olive oil, add a clove of garlic, heat it, and then discard. Throw the leaves of the basil and do the same with them. In the prepared oil fry the chopped Bulgarian pepper for five minutes, pour in a frying pan three tablespoons of milk, pepper and salt. Boil. Turn it off and cool it with a blender. For eggplant sauce, peel one eggplant, salt, squeeze. Then fry in oil with sage and garlic. Then, as well as to pepper sauce, add milk, boil, cool and grind in a blender. Frozen polenta cut into squares, fry in oil. Serve with two sauces.

Corn polenta in Tunisian style

Porridges and casseroles, cooked from this cereal, you need to eat only when hot. In a warm state, they will not like much. And even they can instill in you a dislike for corn. If it happened, you need to cook one of those delicious dishes, in which polenta is so good. Photos from culinary magazines, bright and colorful, can induce to a variety of experiments in the kitchen. For example, cook corn hominych with cheese and tomato sauce in Tunisia.

Make the sauce first. Chop the onion, petiolate celery and garlic. Fry them in butter. Wait until the garlic turns a little brown. Then put in a frying pan of raw squid (about three hundred grams), cut with long stripes. After three minutes make the fire stronger, add four diced tomatoes and a glass of white wine. Wait until the mass boils again, reduce the heat and simmer for thirty minutes. Add a teaspoon of sugar, salt and green peas. Fifteen more minutes to torment on a small fire. Then add thyme or Provencal herbs. Squid, if desired, can be replaced with rabbit or chicken, fish fillet, peeled shrimps. Only the latter must be put in the sauce much later, because they will quickly reach their readiness.

In parallel with these actions polenta should be prepared. This means that in boiling water (three glasses) you need to pour a glass of corn cereal, stir and cook for ten minutes. Add a half cup of finely grated cheese. You can fry, feta, suluguni or Adyghe. Stir, pour greens and cook for another thirty minutes. Serve on a large plate, on which the sauce and the polenta are laid. This dish must certainly be hot.